The Two Posts of Christmas – Apricot Biscuit Slice

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Since we posted last week, school’s out for the summer and Christmas preparations are in full swing.  At this time of the year it seems like we’re being asked to take a plate of something yummy to a breakup or other event almost every day! This week’s recipe fits that bill perfectly – Abby always has a container of this slice stashed in her freezer. It freezes exceptionally well (although don’t for a minute think this will stop you eating it, as it tastes fantastic right out of the freezer!) and it’s great for lunchboxes, dessert or gifts.

This slice goes a long way, as you only need a bite size piece to get your sweet fix. This is another really simple no bake slice (we love no bake slices!) which is wonderful when you’re in a rush or it’s too hot to turn the oven on.

This recipe is also pretty versatile and you can add a few tablespoons of LSA (ground linseed, sunflower and almond) and/or substitute up to half a cup of coconut with ground or sliced almonds.  This adds some protein and jazzes things up a bit.  We ice this with melted white chocolate, because we like melted white chocolate (really, who doesn’t?!) but you can also make a citrus icing or just sprinkle with coconut or roll into small balls for truffles. However you make this, we hope you manage to find half an hour at this busy time of the year to relax with a cup of tea and a small piece of this tasty slice – enjoy!

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Apricot Biscuit Slice

Ingredients

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1 packet (250 grams) Superwine biscuits (or any plain shortbread type biscuit)

200 grams dried apricots

1 1/2 cups coconut

160 grams butter

1 tin condensed milk (light is fine)

1 packet (approximately 200 grams) white chocolate bits/melts

Line your dish with baking paper.  We used a square dish, approximately 20 x 20 centimetres.

In the bowl of a food processor, crush the biscuits and transfer to a bowl.  Process the dried apricots until cut up into small pieces and add to the biscuits.  Mix in the coconut.

Melt the butter and condensed milk over low heat until well combined.  Pour over the biscuit mixture and stir together.  Press into the prepared dish.  Put in the fridge to set for approximately one hour.

Melt the white chocolate either in the microwave or over very low heat on the stovetop. Spread over the slice and when set cut into small pieces.  This slice is best stored into fridge.

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Published by

I Bake, You Cook

We are Abby and Leigh, two friends in the kitchen. After years of feeding family and friends, the odd school fundraiser and numerous requests for recipes, we decided it was time to share some of our favourites.

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